Saturday, January 30, 2010
Cream Cheese Pound Cake
BIG FLOP!! I was SO disappointed with this pound cake. I followed this recipe exactly. EXACTLY! I found this recipe in an issue of the Taste of Home magazine...I don't remember what month. It said cook for 50-60 minutes. So, I cooked it for 50 minutes...still not done, then I kept cooking it for 5 minute increments for about 30 minutes, and it still was NOT done. I took it out anyways, let it cool, and cut a slice...only to find out that half of the cake was hard as a rock, and the other half was RAW! UGH! So, I go to go look for the recipe on their website to see reviews, and the time for cooking the cake has changed, not that I think it would've made a difference. This cake had a lot of ingredients in it...like 1 1/2 cups butter, 8 oz cream cheese, 6 eggs, 2 teaspoons vanilla, etc. You are also supposed to put 1 teaspoon of lemon extract. I myself thought that seemed like a lot when I was reading the recipe, but I put it in anyways. When I took the cake out of the oven, the first thing I smelled was lemon. When I took a bite, the lemon was overwhelming to me. Anyways, if you try the recipe, and it works out for you, let me know. Recipe is found HERE.
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Sorry this one didn't turn out. The positive side is that you tried. I have found over the years that this is just what happens sometimes. You see a recipe, try it, and think ... wow now that didn't work. Questioning yourself as to why... did I do that, did I do this... but all-in-all, some recipes just don't work... point blank. But, the better news is that you will try another recipe of the same type, bake it, and it will WOW you... :) Love ya, Mom
ReplyDeleteOh.... by the way... LOVE the new look of your blog!!! ~Love ya, Mom
ReplyDeleteThank you! I thought this look was much cuter! =) I think I'm just gonna forget the cream cheese part, and maybe try a sour cream pound cake...maybe that'll work.
ReplyDeleteThis pound cake came out really good for me. Instead of lemon extract, I used half of a lemon's juice.
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